This is the second lemon curd recipe I’m posting on here. This one is very simple and quite tasty. I put it over my Lemon Coconut Pound cake and it complimented the cake perfectly.
Ingredients: [‘fresh lemon juice’, ‘sugar’, ‘fresh lemon zest’, ‘salt’, ‘coconut milk’, ‘cornstarch’, ‘cold water’, ‘vegan margarine’]
Quantity of Ingredients: [“1 1/4 cups fresh lemon juice (or, alternatively, bottled)”,”1 1/4 cups sugar (I prefer unrefined cane sugar or Xylitol)”,”2 tablespoons fresh lemon zest”,”1/4 teaspoon salt”,”2 tablespoons coconut milk”,”3 tablespoons cornstarch (I used arrowroot flour)”,”3 tablespoons cold water (to mix with the cornstarch)”,”2 tablespoons vegan margarine (I used earth balance)”]
Number of Servings: 4
Steps: [‘In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest (if using) and salt, stirring well to dissolve the sugar.’, ‘After the sugar is dissolved, add the cornstarch mixture and the coconut milk, stirring well to combine.’, ‘Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.’, ‘Add the vegan margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.’, ‘Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.’, ‘Chill lemon curd for 2 hours in the refrigerator before using.’, ‘Bon Appetit!’]